Heavenly Heart Cupcakes
Heart cupcakes, chocolate perfection, delicious dessert.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Total Time: 1 hour 52 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 200 grams all-purpose flour
- 200 grams granulated sugar
- 60 grams unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 180 ml buttermilk
- 60 ml vegetable oil
- 120 ml hot water
- 1 teaspoon pure vanilla extract
- 200 grams good quality semi-sweet chocolate
- 240 ml heavy cream
- 50 grams unsalted butter
- 100 grams powdered sugar
- 1 teaspoon pure vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and line your heart-shaped cupcake tins with paper liners.
- In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and a pinch of salt. Ensure everything is thoroughly combined.
- In a separate medium bowl, combine the large eggs, buttermilk, vegetable oil, and pure vanilla extract. Whisk until well blended and slightly frothy.
- Gradually add the wet ingredients to the dry ingredients, mixing on low speed with an electric mixer or by hand with a whisk, until just combined. Be careful not to overmix. Add the hot water and stir it in gently until the batter is smooth. The batter will be quite thin.
- Fill each prepared heart-shaped cupcake liner about two-thirds full. Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean. Let them cool in the pans for about 5 minutes before transferring to a wire rack to cool completely.
- Finely chop the good quality semi-sweet chocolate and place it in a heatproof bowl.
- In a small saucepan, gently heat the heavy cream, unsalted butter, and a tiny pinch of salt over medium heat until it just begins to simmer. Do not let it boil vigorously.
- As soon as you see bubbles, remove the cream mixture from the heat and pour it directly over the chopped chocolate. Let it sit undisturbed for about 5 minutes.
- After 5 minutes, gently whisk the mixture starting from the center and working outwards until it’s completely smooth, glossy, and beautifully emulsified. Stir in the pure vanilla extract.
- Let the ganache cool to room temperature, stirring occasionally, until it thickens enough to hold its shape when piped. This can take 1-2 hours or can be sped up by chilling in the fridge for 20-30 minutes, stirring every 10 minutes.
- Once cupcakes are completely cool and ganache is at a velvety piping consistency, spread a generous dollop of ganache over each cupcake using an offset spatula or pipe a swirl using a large star tip.
Notes
These Heart-Shaped Chocolate Cupcakes are a pure expression of love, baked into a tender, rich, and utterly luxurious dessert. Each cupcake boasts a deeply chocolatey, moist crumb that practically melts in your mouth, infused with a hint of vanilla that elevates the cocoa’s complexity. Topped with a swirl of velvety smooth chocolate ganache frosting, they’re an irresistible treat perfect for celebrating those special moments or simply indulging in a little self-love. Their charming heart shape makes them visually adorable, promising a delightful bite that’s both comforting and supremely elegant – a true labor of love from start to finish.